winter squash Archives - Jackie Newgent

brussels sprouts & butternut squash pizza with goat cheese

by Jackie Newgent | October 13, 2017 | 1 Comment

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception! Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits.This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season! Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus...

vintage veggie abundance bowl

by Jackie Newgent | October 22, 2016 | 0 Comments

Like leftovers? I do! I do! In fact, sometimes I enjoy leftover vegetable dishes more than when originally made. Part of that may be because I consider leftovers as “vintage” cuisine! The other is because I may spend less time actively cooking. I made this one with extra Seasonal Butternut Squash Hash Browns. So good! Beyond the veggies, I stir hemp seeds into the brown rice to significantly pump up the plant-based protein. And I finish it with a little touch of soft goat-style cashew cheese for a touch of creamy decadence. It’s a complete meal-in-one thanks especially to 26 grams of protein … which can be especially important when not getting enough protein throughout the day. Plus, it’s yum!...

seasonal butternut squash hash browns

by Jackie Newgent | October 21, 2016 | 5 Comments

I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals at least a few times a week! So here’s my latest recipe–seasonal butternut squash hash browns. It features this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with plant-based eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy!